Thursday, February 3, 2011

Day 32 - The Voice of Experience

We have a LOT of snow!
When your snow banks are over your head, where do you chuck the snow? Seriously! This is nuts. I keep waiting for a national headline to declare that this winter has been the snowiest on record, but I've yet to see it. I'm pretty sure I'm just a big whiner and hate shovelling by hand (have I mentioned we're still the only ones on our block that still manually shovel?)

So, when we're not shovelling, we're in the kitchen making up feasts because after 32 days, we've quickly realized if there's nothing ready for supper, it's too easy to default to Honey Bear's meals. I will admit that last night, I was so tired from preparing a lovely protein and vegetable rich meal for Honey Bear that we happily gobbled up some marinated and sauteed tofu, a quinoa pilaf and buttered peas. We didn't intend to, but it was storming and the lamb chops weren't defrosted and you know how it goes.

So tonight we made up for it! Here was our three course dinner:

Curried Parsnip Apple Soup

Curried Parsnip Apple Soup

6 medium parsnips, peeled and chopped
3 small carrots, peeled and chopped
1 onion, peeled and quartered
1 clove of garlic (or 2 if you're using imported stuff)
1 Golden Delicious apple, skin on, cored and chopped
1/2 tsp dried thyme leaves
salt and pepper to taste
1 tbsp canola oil
5 cups vegetable stock
1/4 tsp nutmeg
1/4-1/2 tsp Madras curry spice, toasted

1. Combine vegetables with oil, salt and pepper and thyme. Bake at 400 degrees for 20 minutes.
2. Combine roasted vegetables with broth and simmer until softened. Remove from heat and let cool.
3. Puree in small batches and return to pot, seasoning with toasted curry powder and nutmeg. Season further if desired.

Lamb Chops, Roasted Potatoes, Sauteed Red Cabbage
Our lamb chops were seasoned and pan seared with a dollop of Apple Raisin Date Chutney, some roasted potatoes and some bacon and apple sauteed red cabbage. So tasty.

Chestnut and Apple Bread Pudding with Brandied Honey Caramel Sauce
Dessert was delicious and actually very quick to make, especially since I had about 1/4 cup of Honey Caramel Sauce leftover from last week's cake.

For the full bread pudding recipe, please visit my other blog: uncanny -- thinking outside the jar.

1 comment:

  1. That soup looks fantastic! I have both Parsnips and Apples :) Definitely a dinner this week!


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